Charred chicken fillets with walnut and kikorangi blue cheese tart and a pear relish

Vietnamese inspired beef and vegetable rice paper steamed rolls with coriander and sake sweet chilli dipping sauce

Fillet of salmon in grain mustard and rye coat over lime and sweet soya choy sim

Seared duck breast served over a cress, orange and poached grape salad

Cream of tiger prawn veloute soup

Honey and garlic roasted chicken tenderloin topped with a polonaise served on a flat mushroom with rosemary infused tomato confit .

Vegetable stack of grilled eggplant, capsicum and bok choy layered with a spicy tomato coulis

Manuka smoked lamb fillets rolled in seechwan peppers and crushed mint served with rocket and semi dried tomatoes

Forest mushroom and truffle oil risotto, served with a parmesan wafer on grilled eggplant

Lemon grass seafood combo served in a wonton cup with lime and coconut dressing

  Asian style chicken, green bean, capsicum, udon noodles and coriander noodle broth

Main*

Breast of chicken filled with mango and cashew nuts with a chardonnay and thyme reduction

Darne of salmon rolled in pistachio nut and mint crust on a lime and lemon syrup

Lightly smoked beef fillet with a sweet potato rosti and a merlot reduction glaze

Fillet of beef in rosemary and pecan crust with mustard Yorkshire pudding and a stout jus

Rosette of pork filled with brandy figs and ricotta, served with kumara crisps

Duck, chicken and pistachio nut ballottine with a sherry demi glaze

Pan roasted lamb rumps on a parsnip and pea puree and minted lamb jus

Breast of chicken, slow roasted with lemon and thyme over morning glory (spinach dish)

Slow roasted pork belly in five spice and star anise with a palm and lime citrus gaze Seared Mediterranean spiced salmon with julienne capsicum on a lemon and garlic whip

Brandy fig and thyme filled chicken rosettes over crusted pepper baby spuds

Petite fillets of beef, topped with caramelised onions, served on a courgette puree

Grilled moroccan-style dory fillets with a sweet capsicum and couscous timbale

Individual charred vegetable and blue cheese lasagne served with slow roasted tomatoes

Lamb rump filled with grilled mushroom farce over beetroot jumble

Dessert*

Caramelized apple, grape and apricot French tart with chocolate sauce and crème anglaise

Pears baked in balsamic syrup, served with stilton cheese and poppy seed wafers

Sticky date pudding with golden sauce and lavender essence cream

Green tea panacotta with a grilled chilli pineapple and honey sauce

Croissant bread and butter pudding, mango puree and pouring cream

Apple poached in mulled wine with hot chocolate sauce and almond biscuits

Berryfruit pudding with peach schnapps mascarpone crème

Lemon and lime torte with a poached figs and blueberry coulis

Mississippi mudcake drowned in creme de cacao with poached oranges and clotted cream

Passionfruit classic crème burlee with served with hazelnut biscotti

Potted tiramisu with double chocolate sauce and blueberry compete

Minted honey roasted peaches and nectarines with a Grande Manier sabayon

Grape, brandy fig and bitter chocolate wontons with bailey’s ice cream

Lemon and lime torte with a fig and honey ice cream and blueberry coulis

* email us for information on how to order from our Formal Dining Menu